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    Home » Recipes » Breads and Bun Recipes

    Soft and Tender Buttermilk Bread

    Published: Aug 30, 2024 · Modified: Nov 16, 2024 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This easy homemade buttermilk bread recipe has a tender crumb and a hint of tangy flavor from the buttermilk. Pillowy soft and fluffy, it's perfect for sandwiches, toast, or simply enjoying with butter and jam. You are going to LOVE this wholesome bread!

    Cut loaf of Soft and Tender Buttermilk Bread.

    This recipe was inspired by a recent trip to Denmark where I enjoyed many open faced sandwiches on toasted bread just like this one. It's incredibly versatile and is beautifully crisp yet tender when toasted. I just adore this bread.

    I have many recipes for hearty rye and whole grain breads on my website such as Easy Overnight Danish Rye Bread or this delicious Norwegian Brown Bread. But sometimes it's nice to have something on the lighter side. This Buttermilk Bread is exactly that.

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Recipe FAQ
    • How to Use Buttermilk Bread
    • Related Recipes
    • Recipe

    Ingredients

    Labeled ingredients for Soft and Tender Buttermilk Bread.
    • All Purpose Flour: All-purpose is our flour of choice here. It is what most of us have on hand for baking and it creates a sturdy yet soft crumb.
    • Buttermilk: Provides a distinctive tang and helps create a tender texture.
    • Instant Yeast: Instant yeast acts as a leavener in this recipe.
    • Honey: Adds a subtle sweetness and balances the tanginess of the buttermilk.
    • Unsalted Butter: Contributes richness and flavor.
    • Salt: Enhances the flavor of this loaf and brings out the best in the other ingredients.

    See recipe card below for exact amounts and detailed instructions.

    Substitutions

    • No buttermilk? No problem! Make a quick substitute buttermilk by combining 1 tablespoon of distilled white vinegar or lemon juice with 1 cup of milk. Let stand at room temperature for about 10 minutes or until it begins to clump and thicken.
    • You could replace the honey with maple syrup if you like.
    • Vegetable oil can stand in for the butter.
    • To use active dry yeast rather than instant yeast, warm the buttermilk slightly (it should be just warm to the touch (100-110 degrees F) and sprinkle 1 tablespoon of active dry yeast over the top. Stir to combine. Let sit for 10 minutes or until it becomes a bit bubbly. Proceed with the recipe as directed.

    Variations

    • Herbed Buttermilk Bread: Add chopped fresh rosemary, thyme, dill and/or chives to the dough towards the end of the kneading time.
    • Whole Wheat Buttermilk Bread: Replace up to half of the the all-purpose flour with whole wheat flour.

    Instructions

    Dry ingredients for Soft and Tender Buttermilk Bread.
    1. Step 1: Whisk the dry ingredients in the bowl of a stand mixer.
    Liquid ingredient for Soft and Tender Buttermilk Bread in a bowl with a whisk.
    1. Step 2: Whisk the remaining ingredients in a medium bowl until the honey is completely incorporated.
    Unrisen dough for Soft and Tender Buttermilk Bread.
    1. Step 3: Mix on medium low with the dough hook until a dough forms. Increase speed to medium and knead until soft and smooth (7 minutes). Transfer dough to a greased bowl.
    Risen dough for Soft and Tender Buttermilk Bread.
    1. Step 4: Cover and let rise at room temperature until doubled in size, about 1 ½ hours.
    Unbaked loaf of buttermilk bread in a loaf pan.
    1. Step 5: Press or roll dough into a 10 x 12 inch rectangle with the long side parallel to the countertop. Roll away from to create a tight cylinder. Pinch the seam in place. Place seam side down in a greased pullman pan.
    Unbaked loaf of buttermilk bread in a pullman pan with the lid partially slid back.
    1. Step 6: Slide the pullman pan lid on and let rise until the dough is flush with the top of the pan, about 1- 1 ½ hours.
    Loaf of Buttermilk Bread in a metal baking pan.
    1. Step 7: Bake at 350 degrees F with the lid on for 20 minutes. Carefully remove the lid and rotate the pan. Continue baking uncovered for 15-20 minutes or until the loaf is golden brown.
    Three slices of Soft and Tender Buttermilk Bread on cutting board.
    1. Step 8: Let the loaf cool in the pan for 15 minutes and then tip out onto a wire rack. Cool completely before slicing and serving.

    Recipe FAQ

    What does buttermilk bread taste like?

    Buttermilk bread tastes like a traditional white sandwich bread with a subtle tang and richness to it.

    Why use buttermilk in a yeasted bread recipe?

    In addition to adding a bit of tang to the flavor of the bread, the acidity of buttermilk helps contribute to the soft texture and tender crumb of the loaf.

    What if I just use regular milk instead?

    This recipe will still be successful if you use regular milk but you won't get the subtle tanginess or extra tender crumb.

    How do I store this bread?

    You can store this bread well wrapped at room temperature for up to 3 days. Freeze for longer storage (see FAQ below).

    Can I freeze buttermilk bread?

    Absolutely! It freezes really well. Either tightly wrap the whole loaf in plastic and then in foil or cut the loaf into slices and freeze as many slices as you want to pull out together at a time in packets.

    What if I don't have a pullman pan?

    You can use two standard sized greased loaf pans and make two loaves. Use a greased baking sheet as a makeshift lid during the covered portion of the baking process. Baking times may vary slightly.

    How to Use Buttermilk Bread

    This versatile bread is up for just about anything, but here are some ideas for how you might use this bread beyond the basics:

    • Use it for Cardamom French Toast.
    • Make Traditional Toast Skagen and use Buttermilk Bread as the base.
    • Caramelize cubes of this bread in butter and sugar and make a Danish Apple Trifle.
    • Use this bread for a traditional grilled cheese or this Toasted Goat Cheese Sandwich with Sundried Tomatoes and Olives.
    • Make smørrebrød at home and use toasted Buttermilk Bread as the base layer.

    Related Recipes

    Looking for more Scandinavian -inspired breads? Give these a try:

    • Featured image for Danish Hot Dogs (Rød Pølse).
      Scandinavian Hot Dogs 3 Ways: Norwegian, Swedish, and Danish Recipes
    • Hot dog on top of a tortilla topped with potato salad, onions, mustard and ketchup.
      Norwegian Hot Dogs (Pølse med Lompe)
    • Close up of Swedish Cheese Pie (Västerbottenpaj) with a salad and fork.
      20 Scandinavian Brunch Recipes Perfect for Spring
    • Featured image for Deviled Eggs with Dill.
      Creamy Deviled Eggs with Dill

    If you tried this Soft and Tender Buttermilk Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

    Recipe

    Featured image for Soft and Tender Buttermilk Bread.

    Soft and Tender Buttermilk Bread

    This easy homemade buttermilk bread recipe has a soft, tender crumb and a hint of tangy flavor from the buttermilk. Perfect for sandwiches, toast, or enjoying with butter and jam.
    5 from 1 vote
    Print Pin Rate
    Course: Breads and Buns
    Cuisine: Danish, Scandinavian
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Rising Time: 2 hours hours 30 minutes minutes
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 26 slices
    Calories: 97kcal
    Author: Kristi

    Equipment

    • 13 x 4 Pullman Loaf Pan with Lid

    Ingredients

    • 4 cups all-purpose flour 20 ounces
    • 1 tablespoon instant yeast
    • 2 teaspoons salt
    • 1 cup buttermilk
    • ⅓ cup water room temperature
    • 4 tablespoons unsalted butter melted
    • 2 tablespoons honey
    • Butter for greasing the bowl and the pan

    Instructions

    • Whisk the flour, yeast and salt together in the bowl of a stand mixer. Combine the remaining ingredients in a medium bowl and whisk until the honey has dissolved.
    • Insert the dough hook attachment and turn the mixer on at low speed. Slowly add the liquid ingredients into the dry ingredients. Mix on low until the dough just comes together.
    • Increase mixer speed to medium-low and knead the dough until it is smooth and elastic and clears the sides of the bowl, about 7 minutes.
    • Transfer the dough to a large, lightly greased bowl and let rise at room temperature until doubled in size, about 1 ½ hours.
    • Grease the bottom, sides and inside lid of a 13 x 4 inch pullman pan. Remove the dough from the bowl and transfer to a clean work surface. Press into a 10 x 12 inch rectangle with the long side parallel to the countertop. Roll the dough away from you to create a tight cylinder. Pinch the seam together and place the cylinder, seam side down in the prepared pan, pressing the dough into the corners.
    • Slide the lid onto the pan and let rise at room temperature until it is level with the top of the pan, about 1 - 1 ½ hours.
    • Preheat the oven to 350 degrees. Place the covered pan into the oven and bake for 20 minutes. Carefully remove the lid and rotate the pan. Continue baking, uncovered, for an additional 15-20 minutes or until the loaf is golden brown and an instant-read thermometer inserted into the loaf registers 210 degrees F. Let the loaf cool in the pan for 15 minutes before gently tipping it out onto a wire rack. Cool completely before serving.

    Nutrition

    Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 189mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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    Comments

    1. Kristi says

      October 31, 2024 at 1:35 pm

      5 stars
      This bread is tender, soft and easy to make. And I love that it has a perfectly square shape thanks to the pullman pan! It makes excellent toast and sandwiches.

      Reply
    5 from 1 vote

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